Making Vinaigrette For A Barbecue

Video Transcript

"Alright so time for step two of the Orzo and Tomato Fetta salad. So of course you saw me drain it and I rinsed it also a little bit so that it didn't stick. Of course rinsing pasta removes the starch to keep it from binding together. The vinaigrette is very simple. Normally I would say a third of your acid whether that's vinegar or lemon juice to olive oil, but for this actually we can bump it up to half and half. I'm going to do half a cup. I'm using rice vinegar today which is a nice mild vinegar; half a cup there and half a cup there; a little more. There's a lot of dressing. It's going to leave you some left over?s or it depends on the size of the batch that you're making. I'm going to whisk that and try to emulsify it a little bit to break up the oils to that obviously; add a little bit of salt. The very basic vinaigrette, but that's because the ingredients vary. We'll add just a little bit of pepper. I don't want too much because I've got a lot of other things going on. So the only way to know how much dressing is to start the pasta marinating in that while I finish cutting the final additions."